Cut pear to remove the core, and then thinly slice lengthwise. Toss in lemon juice to prevent it from browning.

Roll out puff pastry (you might need some flour for dusting) and create a circle. TIP: If your sheet starts off square, cut off the corners to make a better circle.

Sprinkle a bit of ham on the sheet, then place your pear slices in a pattern. Make sure you leave at least an inch of puff pastry around the edge. Tear off thyme leaves from the stem and sprinkle over ingredients, then crumble the cheese around the top.

Fold over the edges. Create an egg wash with the egg and a little bit of water, and apply the egg wash onto the edge of the puff pastry. (Optional, crack some sea salt on the puff pastry edge.)

Place on cookie sheet with liner like a Silpat or parchment paper. Bake until the puff pastry edge is golden brown (about 20 minutes). Remove from oven and let cool so the pear juices can be absorbed by the puff pastry and serve warm.

Makes four servings.

Pair with a glass of Riesling.

TIP: When assembling your galette, it might be hard to move it from your counter to the baking sheet. So I like to assemble it on the lined baking sheet, then I don’t have to worry about it falling apart when transferring.